Veal Cutlets à la Talleyrand.
- Ingredients—7 or 8 veal cutlets.
- 1½ oz. butter.
- 3 button mushrooms, chopped.
- 1 small shalot, chopped.
- A teaspoonful of chopped parsley.
- The yolks of 2 eggs.
- 2 tablespoonfuls of cream.
- A few drops of lemon juice.
- 1 gill of [white sauce] (see Sauces).
- Some mashed potatoes.
- A few green peas.
- Pepper and salt.
Method.—Fry the cutlets in the butter, sprinkling the mushroom, shalot, and parsley under and over them.
When the cutlets are cooked, remove them from the pan and pour in the white sauce and cream.
Stir briskly over the fire.
Then add the yolks of the eggs; let them thicken in the sauce, but be careful not to curdle them.
Take the pan off the fire, and add the lemon juice and seasoning as required.
Dish the cutlets on a border of mashed potatoes.
Pour the sauce over them, and put a few nicely cooked peas, or other appropriate vegetables, in the middle.